Kale Salad with Walnuts & Slow Roasted Tomatoes
September 2, 2014 § 6 Comments
When we need to bring in lunch at my office, our go-to is Taylor Gourmet, a Philly-inspired sandwich shop here in D.C. But what I actually like best are their salads, which all have toasted nuts, salty cheese, good greens, and really flavorful dressings.
We ordered the kale salad for student orientation last week, which has roasted tomatoes, walnuts, parmesan, and a honey herb vinaigrette that is good enough to drink.
Since it’s now September (how? why?), I figured it was time to add some kale back into my life, but to soften the blow with some sweet slow-roasted tomatoes.
I recreated the salad by mixing up a tangy dressing with dijon mustard, honey, white wine vinegar, lots of lemon juice, and some dried oregano. (And of course olive oil and garlic, what is salad dressing without these two things?) I also added avocado because I can’t eat a salad without it.
I suggest roasting extra tomatoes, because you are going to eat through them like you wouldn’t believe!
Kale Salad with Walnuts & Slow-Roasted Tomatoes
For the Tomatoes & Salad
1 quart tomatoes (I used yellow cherry tomatoes, but any kind, large or small, will taste delicious)
2 tablespoons olive oil
1/4 teaspoon salt
2 big bunches curly kale, stems removed and leaves torn into bite-sized pieces
1 cup walnuts, toasted
1/2 cup shaved parmesan or manchego cheese
1 avocado, sliced
Honey Herb Vinaigrette
Very slightly adapted from Taylor Farms Foodservice
2 tablespoons white wine vinegar
juice and zest of 2 lemons
1 teaspoon smooth dijon mustard
1 tablespoon honey
2 big or 3 small garlic cloves, minced
1 tablespoon dried oregano
1/2 cup olive oil
salt and pepper
Slow-roast the tomatoes:
- Heat your oven to 325 degrees and line a baking sheet with parchment paper.
- Cut cherry tomatoes in half. If using larger tomatoes as well, cut into half-inch slices.
- Add tomatoes to baking sheet, pour over olive oil and sprinkle with salt, then use your hands to toss the tomatoes so they are nice and coated in the olive oil and salt.
- Bake for an hour to an hour and fifteen minutes. The tomatoes should be wrinkly and slightly browned, but not completely dry.
- Slide the parchment with the tomatoes off the baking sheet and let cool.
Make the dressing:
- Combine all the ingredients except the olive oil, salt, and pepper in a jar.
- Drizzle in olive oil, then place lid on jar and shake vigorously to combine.
- Season with salt and pepper to taste.
Prepare the salad:
- In a large bowl, add kale, toasted walnuts, cheese, avocado, and slow-roasted tomatoes. Add a few healthy pours of the dressing and use your hands to massage the dressing into the kale. If the salad feels dry, add a bit more dressing and again massage with your hands. Scoop salad into bowls and serve.
If you want to make one serving of the salad and save the rest for later, store the extra roasted tomatoes and dressing in the fridge and toast only a 1/4 cup of walnuts.